This simple rub is great on chicken, as served here, or on shrimp, pork loin or chops. Keep some on hand for a fast fix to the “what’s for dinner” problem. This rub is gluten free, unlike many of the rubs out there for purchase, which may contain wheat.
Jerk Rub
2 Tablespoons packed brown sugar
1 Tablespoon dried minced garlic
2 teaspoons fresh ground black pepper
2 teaspoons ground allspice
2 teaspoons ground ginger powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon dried thyme leaves
1 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon garlic powder
4 Tablespoons avocado oil, coconut oil or other high-heat, mild flavored oil, divided
4 boneless, skinless chicken breasts, cut in half horizontally (about 2 1/2 pounds)
Jerk Sauce
1/2 cup strong black coffee
1/4 cup orange juice
3 Tablespoons molasses
2 Tablespoons minced fresh jalapeno
1 Tablespoon minced fresh garlic
1. Make Rub: Combine first 13 ingredients in a bowl or glass jar and mix well.
2. Coat Meat: Working with one breast at at time, coat chicken with rub mix on both sides, dusting off excess with fingers back into the bowl. Set aside on a plate and repeat with remaining chicken.
3. Cook Chicken: Heat oil in a large skillet over medium-high heat until shimmering. Place half of the chicken in skillet and cook, without moving, for 5-6 minutes. Flip chicken, reduce heat to medium and continue cooking chicken until it reads 165 on an instant read thermometer, about 6-8 more minutes. Remove chicken from pan and place on a serving dish. Tent loosely with foil. Wipe out pan, heat remaining oil until shimmering and cook remaining chicken. Tent chicken with foil while you make the sauce.
4. Make Sauce: Deglaze skillet with coffee, scraping up any browned bits from the bottom of the skillet. Add orange juice, molasses, jalapeno and garlic to the skillet and whisk to combine. Bring to a boil then reduce heat to medium and cook until jalapeno is softened and sauce has thickened a bit, about 5 minutes. Serve with the Jamaican jerk chicken. Enjoy!
